For the tortilla chips:
1 tbsp olive oil
1tsp hot smoked paprika
2 corn and wheat soft tortillas
For the soup:
1 cucumber, peeled and seeds removed
1 large avocado, peeled and stone removed
1 green chilli, deseeded
4 salad onions
1/2 x 28g pack fresh coriander
250ml Cooks’ Ingredients Vegetable Stock
200g natural yogurt
Juice 1 lime, or to taste
2 shakes Tabasco, or to taste
1 red chilli, deseeded and finely sliced
1 Red Choice tomato, deseeded and finely diced
1/2 red onion, finely diced
Avocado oil, to drizzle
- Preheat the oven to 200°C, gas mark 6. To make the tortilla chips, mix the olive oil with the paprika and brush over each side of the tortillas, season and place in a single layer on a baking sheet. Bake for 8-10 minutes until golden and crisp then set aside to cool. Break into large, rough pieces.
- Next make the soup. Cut a 3cm piece from the cucumber and set aside. Place the remaining cucumber, avocado, green chilli, salad onions, coriander, stock and yogurt in a food processor or liquidiser and pulse until smooth. Add the lime juice, Tabasco and seasoning to taste. Chill for at least 30 minutes or for up to 6 hours.
- Finely chop the reserved cucumber. Serve the soup in small glasses or bowls topped with the cucumber, red chilli, tomato, red onion and a drizzle of avocado oil, with the tortilla chips alongside.
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